Although the dish is called Spicy Fried Tofu with Basil, tonight's version was without basil due to an oversight on my part during the last farmers market visit. However, the dish was still flavorful. The green beans add a nice splash of color against the tofu. I think the beans could have been sauted a bit longer as they were a bit crisper than we prefer. The recipe was taken from the January 1999 issue of Vegetarian Times magazine. It was not overly spicy, but it did have a bit of a kick to it, which was nice. I'd like to make it again with basil; I bet the contrast it provides with the pepper is lovely.
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